Ricotta Dip with Roasted Cherry Tomatoes and Basil Pesto
This heavenly ricotta dip with roasted cherry tomatoes and basil pesto is a divine mouthful at any mealtime.
Servings: 8
Equipment
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Ingredients
- 250g/1 cup ricotta
- 1/2 lemon, zest and juice
- 1/4 tsp salt
- 250g/8 oz cherry tomatoes, halved
- salt
- 1 tbsp olive oil
- 2 cloves garlic
- 2 tbsp basil pesto or store bought pesto of your choice
Instructions
- Preheat the oven to 200C/400F. Add the tomatoes and sliced garlic to a rimmed shallow baking pan, drizzle them with the olive oil, season with salt and roast for 15 minutes until the tomatoes and slightly charred but still retain their shape.
- Mix the ricotta with the lemon zest, juice and salt. You can whip the ricotta in a food processor for a smooth texture or leave it as it and spread on a medium serving plate.
- Drizzle the basil pesto all over or swirl it into the dip, then top with the roasted tomatoes and serve with a sliced baguette.
Nutrition
Calories: 92kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 138mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 0.4mg